Pumpkin Spice Cake

Recipe by Angie of Little Inspiration

Today’s recipe is an easy spice cake with a hint of pumpkin that can be made vegan OR gluten-free! It’s simple and small but delicious. It would be great for a small Thanksgiving dinner or holiday meal.
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Prep time:
15 mins
Cook time: 45 mins
Total time: 1 hour

Serves 
6

Dry Ingredients:
Wet Ingredients:
  • ½ cup of milk of choice
  • ⅓ cup butter or Earth’s Balance vegan butter (melted)
  • 2 TBSP canned pumpkin puree
Additional:
  • 6” or 8” cake pan
  • non-stick cooking spray
  • Topping: non-dairy whipped topping or frosting of your choice
Directions:
  1. Pre-heat oven to 350F
  2. Mix all dry ingredients then add pumpkin, milk, and butter.
  3. Spray cake pan and pour in cake batter
  4. For 6” pan, bake for 35-45 minutes or until toothpick comes out clean
  5. For 8” pan, bake for 25-30 minutes or until toothpick comes out clean
  6. Top with your favorite frosting

Notes: you can use any milk of your choosing and frost the cake with your favorite frosting recipe. We love Cinnamon-Vanilla Whipped Cream and Pumpkin Spiced Cream Cheese Frosting.

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Angie shares yummy food, easy DIY crafts, adventures of motherhood, and everything in between on her blog, Little Inspiration. Check out more of her healthy and fun recipes here.